Dry roast the corn in an iron skillet on medium high heat until it begins to brown. Remove from heat and let cool.
In a large bowl mix the beans, corn, apple, green onions, kale, and lime juice. Mix well.
NOTE: You can make this dip spicier by adding a little smoked chipotle powder. You can also add ground sea salt if you like your food a little saltier.
This recipe was made by the stellar mother-daughter team at Veganoisty. As a father-daughter team we were excited to partner with this duo who is out to inspire people to eat plant-based in style! Follow their vegan food and fashion @veganosity